how can i calculate how much VWG to make my 10% protein flour go up to 12% ?

Andre,

You need to know the percent protein in the VWG and then you can use the Mixed Mass Percentage Calculator at http://foodsim.toastguard.com/ to do the calculation. In the U.S., most brands of VWG contain about 65-75% protein.

I'll show you. That way, you will be able to use the tool whenever the need arises.

Go to the tool at http://foodsim.toastguard.com/. Below the two pull-down menus, you will see a couple of % buttons. Click the top one and enter 80 (the percent of protein in your VWG); click the second button and enter 10 (the percent protein of your base flour). In the Mass box, enter the grams of flour in your dough formulation. In the % box below that, enter 12 (the target protein content of the blend). Click on the background, and the amount of VWG should appear in the top box (Mass A), and the amount of the base flour should appear in the lower box (Mass B). If you add the quantities in the Mass A and Mass B boxes, they should equal the amount of flour entered into the Mass box.

I saw what Matt had done just as I was finishing composing my reply but posted anyway for the possible benefit of others. In the U.S., many of the members can use the pull-down menus since those menus cover many of the popular flour and VWG brands available in the U.S.

I saw what Matt had done just as I was finishing composing my reply but posted anyway for the possible benefit of others. In the U.S., many of the members can use the pull-down menus since those menus cover many of the popular flour and VWG brands available in the U.S.